• Ethiopia - Hamed Awol
  • Ethiopia - Hamed Awol
  • Ethiopia - Hamed Awol
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Ethiopia - Hamed Awol

$24.00
$24.00

Grown in Yirgacheffe known for its intense floral and tropical fruit notes, Ethiopia - Hamed Awol is a unique origin given that coffee is grown as result of the inoculation of yeast into coffee by the owner: Hamed Awol, during post-harvest processing. The coffee gives the notes of creamy, black tea, bergamot, blueberry and lavender. 
Ethiopia - Hamed Awol
Ethiopia - Hamed Awol
Ethiopia - Hamed Awol

  • TYPE

    SINGLE ORIGIN

  • COUNTRY

    ETHIOPIA

  • REGION

    YIRGACHEFFE

  • PRODUCER

    HAMED AWOL

  • VARIETIES

    ETHIOPIAN HEIRLOOM VARIETAL

  • PROCESS

    WASHED - YEAST

  • ALTITUDE

    2,000 - 2,300 MASL

  • CUP NOTES

    CREAMY, BLACK TEA, BERGAMOT, BLUEBERRY, LAVENDER
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More about Ethiopia - Hamed Awol

The story of Ethiopia - Hamed Awol begins in the homeland of Arabica coffee: Ethiopia! Not only because the country offers an unmatched genetic diversity but embraces coffee as an indispensable part of everyday life, Ethiopia holds a very special place in the world of coffee. 

Unlike in other coffee-growing countries, in Ethiopia where half of the annual production is consumed within the domestic market, coffee is more than a commercial commodity, rather is a symbol of hospitality and togetherness as it is enjoyed as part of a cultural ceremony with the way it is grown, processed and consumed by the local communities.  

Embodying an ideal combination of rainfall, soil and humidity, the southwest of Ethiopia: Harrar, Sidama, Yirgacheffe, Jimma and Lima are well-known regions with their quality coffees, each offering a distinctive flavor profile. 

Grown in Yirgacheffe known for its intense floral and tropical fruit notes, Ethiopia Hamed Awol is a unique origin given that coffee is grown as result of the inoculation of yeast into coffee by the owner: Hamed Awol, during post-harvest processing. 

When it comes to the processing of Ethiopia - Hamed Awol, only red cherries were selected and minimum water was used during pulping, leaving as much food as possible for the yeast. Following the pulping, red cherries were stored in the tank. The yeast was rehydrated, with a ratio of 1 kg yeast to 160 kg green coffee. Then, the yeast mixture was poured into the tanker evenly so that it can reach all the coffee beans, and the tanker was filled up to 3 cm with water to cover the beans. After 72 hours of fermentation, the beans were washed gently with a minimum amount of water and transferred to African beds for drying until the target moisture was acquired.

Ethiopia - Hamed Awol gives the notes of creamy, black tea, bergamot, blueberry and lavender.